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  • Writer's pictureThe 29 States

Recipe: Buckwheat Pilaf served with Breaded Chicken & Salad

Here’s our take on buckwheat pilaf, perfect for a nutritious dinner! 🍽️🥗

Note: This dish can be served 100% vegetarian and vegan by replacing the breaded chicken with breaded quorn fillets.

40 minutes

👥 Serves 4



  • Cooking Oil (1 tbsp)

  • Cumin Seeds (1 tsp)

  • Chilli Powder (1 tsp)

  • Garam Masala (1 tsp)

  • Lemon Juice (1 tsp)

  • Chopped Seasonal Vegetables / Frozen Mixed Vegetables (1 cup)

  • Onion x 1 (diced)

  • Buckwheat (1 cup)

  • Chicken / Vegetable Broth (1 cup)

  • Salt (to taste)

  • Fresh Coriander


Preparation - Buckwheat

  1. Dry roast buckwheat in a saucepan on low heat for 5-7 minutes



  1. In a small saucepan, heat oil over a medium heat

  2. Add cumin seeds and onions and fry for 3-4 minutes until golden brown

  3. Add frozen vegetables and stir frequently until the vegetables are soft

  4. Add all the dry spices and lemon juice

  5. Add the buckwheat and broth, bringing the mixture to a simmer

  6. Cover and reduce heat to its lowest setting

  7. Cook for 20 minutes

  8. Turn off the heat and keep covered for 5 minutes


Nutritional Information

High in: Carbohydrates, Fiber and Minerals.

Low in: Sugar.

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